Buttermilk Cornbread

 

2 Cups Shawnee Cornmeal

1 Cup Shawnee all-purpose flour

1 1/2 cups sugar

6 teaspoons baking powder

1.5 teaspoons salt

3 eggs

1/2 stick butter, melted

2 1/4 cups buttermilk (if you do not have buttermilk, use whole milk and a few tablespoons of sour cream; trust me on this)

Combine all dry ingredients with a whisk in a large mixing bowl until well combined. Beat eggs lightly. Pour in cooled butter and buttermilk, whisking together. Pour the wet ingredients into the dry using a rubber spatula and using as few strokes as possible until combined. Scrape the cornbread mixture into a greased baking pan and bake at 400 degrees for 25 minutes until a toothpick comes out clean when inserted in the center (lighter color), or 30 minutes for lightly browned. 

If you prefer a more cake-like texture, use half flour and half cornmeal and reduce the sugar by half.